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Baba Ganoush

Baba Ganoush
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Recipe HACCP Process:

#2 Same Day Service

Serving Size:

1/2 cup
Yield: 50 servings

Source:

JSI Back to Basics: Mediterranean Flavors Recipe

Ingredients
 

  • 12 ½ lbs Eggplant, raw
  • 1 ¼ cups + 1/2 tsp Tahini, sesame paste, unsalted
  • ½ tsp Garlic, powder
  • 2 cups + 1 1/3 Tbsp Lemon juice, raw
  • ½ Tbsp + ½ tsp Cumin, ground
  • ½ tsp Pepper, red or cayenne
  • ½ Tbsp + ½ tsp Salt, table
  • ½ cup + 1 tsp Oil, olive, salad or cooking

Instructions:
 

  1. Adjust oven rack to the middle position. Turn on broiler. If no broiler preheat oven to 475-500°F.
  2. Line a sheet pan with aluminum foil.
  3. Wash eggplant. With a fork, pierce the skin of the eggplant. Place eggplant onto the sheet pan.
  4. Broil eggplant for 2 minutes on both sides. If no broiler, roast in oven at 475-500F until skin is slightly charred, but not burned, about 5-7 minutes each side.
  5. Turn broiler off and heat, or lower if already using oven to 375°F.
  6. Bake eggplant until very soft, 25 to 30 minutes. Remove from oven and allow to cool, 10 to 15 minutes, until easy to handle. Do not discard liquid.
  7. Cut open the eggplants and scoop out the roasted eggplant pulp into a bowl. Discard skins.
  8. In a food processor, combine eggplant, reserved liquid, tahini, garlic, lemon juice, cumin, salt, cayenne pepper, and olive oil. Pulse until well combined.
  9. Spread mixture in a shallow pan and place in the refrigerator.
  10. Hold for cold service at 41°F or lower.
  11. Portion with a No. 8 scoop (1/2 cup).

Nutritional Analysis:

Calories: 89.31kcalCarbohydrates: 9.25gProtein: 2.38gFat: 5.71gSaturated Fat: 0.81gTrans Fat: 0gCholesterol: 0mgSodium: 104.49mgFiber: 4.1gSugar: 4.26g

Meal Component Information:

Vegetable – 0.25 cup

Note:

Choose USDA foods whenever available to save on cost.